Healthy Pumpkin Spice Cookie Recipe
Pumpkin Spice Cookies
Come fall, I have a mighty hankering for all things pumpkin - pumpkin decorations, pumpkin patches, the Great Pumpkin, and of course pumpkin treats!
While I have had great success with pumpkin pie, breads, cake, and roasted seeds, I had yet to find a cookie recipe that really hit the spot. I then did what any self-respecting tinkerer would do, and started messing with recipes I found online. Here is the result- a moist, cakey, fluffy cookie that's just the thing to tuck into on a chilly autumnal evening. Enjoy!
- 1 stick Butter
- 3/4 cups Brown Sugar, Or 135 grams
- 1 Egg
- 1 tsp Vanilla
- 1 can Pumpkin Puree
- 2 cups All Purpose Flour, Or 240 grams
- 1 tsp Baking Powder
- 1 tsp Cinnamon, I prefer Saigon cinnamon
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- Preheat your oven to 375 degrees Fahrenheit
- Mix the butter and sugar (I did this with a stand mixer, for I do not wish to build muscle on my spaghetti-like arms)
- In a separate bowl, sift together the flour, salt, baking powder, and spices
- Add the vanilla, egg, and pumpkin to the butter-sugar mixture
- Slowly add the flour
- Do not over mix
- Spoon the batter onto baking sheets, leaving adequate space (though don't worry too much- this cookie isn't the crazy spreading type). I used a tablespoon and got a good lump into it before plopping it down.
- Bake for 18 minutes or until the bottom edges look slightly brown
- Let the cookies cool for a bit on the sheets, then transfer to a cooling rack
BONUS: This cookie recipe is among the healthier ones you can choose from. Why? It has extra pumpkin for one, and that it has any pumpkin at all is a major bonus- pumpkins are packed with healthful vitamins (especially A and C, which help with vision), and minerals (especially copper, potassium, and manganese, among others). Furthermore, though this recipe may contain butter, at least it's real, huh? Hurrah for natural ingredients!
Freeze, or store in an airtight container, but DO NOT REFRIGERATE! Refrigeration dries cookies and cakes out. BAD! BAD!! EEEVIL!!!
These cookies make for a great compliment to a Thanksgiving feast or Halloween soiree. Consider making them for a party- the bonus is that they're easy to make, and not nearly as unhealthy as some of the alternatives.
When the cookies have cooled and are ready to be transfered to a cooling rack, you'll find that they're still pretty malleable. Don't worry, but be gentle. I twisted them with my fingertips until they came loose, which wasn't too much trouble.
If you want to bake all of these in one go, but only have one or two sheets, you can use a glass pie pan, too. I did, and they came out just fine, hehee!
Source: Pumpkin Spice Cookies on CooksRecipes.com (http://www.cooksrecipes.com/cookie/pumpkin_spice_cookies_recipe.html)
What's different from the original recipe: I work by weight, not cups; I use a whole can of pumpkin puree instead of a cup (this makes them more moist and cake-like), and I left out ground clove, 1 cup of raisins, and 1 cup of chopped walnuts)
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